Cucumber with Black-Eyed Peas

Cucumber Salad with Black-Eyed Peas
This is one of the simplest recipes in Author Maya Kaimal's Aunty Kamala's repertoire, and it uses coconut three ways.Laurie Smith

(Olan)

This is one of the simplest recipes in Author Maya Kaimal's Aunty Kamala's repertoire, and it uses coconut three ways. See In the Kerala Kitchen, for information on Indian ingredients.

Cucumber with Black-Eyed Peas
This flavorful dish from South India uses its beloved coconut three ways.
Yield: serves 6

Ingredients

  • 1 cucumber, peeled, seeded, quartered lengthwise, and cut crosswise into 1⁄8" slices
  • 3⁄4 cups fresh "second milk" coconut milk or 1⁄4 cup canned unsweetened coconut milk diluted with 1⁄2 cup water (see Coaxing the Coconut)
  • 2 fresh hot green chiles (serrano or thai), split lengthwise just up to the stem
  • 15 curry leaves
  • 1⁄2 tsp. salt
  • 2⁄3 cups cooked black-eyed peas
  • 1⁄4 cups fresh "first milk" coconut milk or ¼ cup canned unsweetened coconut milk (see Coaxing the Coconut)
  • 2 tsp. coconut oil

Instructions

  1. Put cucumbers, "second milk" coconut milk, chiles, curry leaves, and salt in a medium saucepan, and bring to a boil over medium-high heat. Reduce heat to medium-low, add black-eyed peas, and simmer until cucumbers are soft and translucent, about 5 minutes.
  2. Add "first milk" coconut milk to the cucumber and peas, and bring just to a simmer, then remove from heat. Stir in coconut oil, and add salt to taste. Serve warm.